I liked this drink so much when I first tasted it that I asked my waiter at the restaurant how it was made. After checking with the kitchen, he returned with the following instructions: Muddle raspberries, lemon juice, mint and a little sugar into a tall glass. Toss in some ice cubes and top it off with ginger ale. Easy enough, I decided to try it at home. I located my muddler, gathered together the ingredients, and followed the waiter’s instructions. What resulted was not the drink that I had been served, but one that was full of seeds and pulp and very unappetizing. Disappointed, but determined to make this work, I started over. The seeds and pulp had to go. Using a food processor (a blender would do the job too) I made a simple raspberry syrup (see recipe below), strained the seeds, and added the syrup by spoonfuls to the ginger ale until I got the color I wanted.
So. Much. Better.
- 1 pint fresh raspberries
- 2 T. sugar
- juice of 1 lemon
- 1 T. water
- fresh mint
- ginger ale
- Place raspberries, sugar, lemon juice, and water in a food processor or blender.
- Process until smooth.
- Strain seeds and pulp using a small strainer into a clean container.
- Recipe makes 1-3/4 cups.
- Raspberry syrup can be made in advance and refrigerated up to 2 weeks or used immediately.
- To assemble spritzer:
- Add 3 T. syrup to a tall glass (or add to taste)
- Stir in ginger ale and ice.
- Garnish with fresh mint leaves and a lemon slice.
- Serve immediately.